Related content

A comparative study of the effect of sugars on the thermal and mechanical properties of concentrated waxy maize, wheat, potato and pea starch gels

By Prokopowich D.J.   Biliaderis C.G.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 255-262

Elsevier

Access to resources Recommend Favorite

Wettability of starch gel films

By Bialopiotrowicz T.  

Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. : 141-147

Elsevier

Access to resources Recommend Favorite

Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry

By Yoshimura M.   Takaya T.   Nishinari K.  

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 101-111

Elsevier

Access to resources Recommend Favorite

Studies on interactions of corn starch with casein and casein hydrolysates

By Goel P.K.   Singhal R.S.   Kulkarni P.R.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 383-389

Elsevier

Access to resources Recommend Favorite

Prediction of glycemic index among high-sugar, low-starch foods

By Trout David   Behall Kay M.  

International Journal of Food Sciences and Nutrition, Vol. 50, Iss. 2, 1999-03 ,pp. : 135-144

Informa Healthcare

Access to resources Recommend Favorite